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Nonna's Aubergine Lasagna
In a partnership with
@delirec🇧🇷Brazil
•View in original language
(Português)
25 min(s)
6 servings
Livia Fernandes
@liviafulle- Ingredients
- Recipe
- Medium eggplant2 unit(s)
- Shredded Mozzarella Cheese2 cup
- Homemade tomato sauce400 ml
- Extra virgin olive oil to taste
- Salt to taste
- Breadcrumbs1/2 cup
- Chopped fresh basil to taste
- Salt for soaking with water1 tablespoon
- Cut the eggplants horizontally without the peel into medium slices
- Leave the eggplant slices covered with water and salt (1 tablespoon) for approximately 30 minutes
- Drain the eggplant slices and discard the water.
- Preheat a non-stick frying pan with olive oil and place the eggplant slices one by one and season with salt, fry well on both sides and set aside
- Place the breadcrumbs in the frying pan until golden brown and set aside
- In a glass refractory, start assembling your lasagna:
- Start with homemade tomato sauce, then add eggplant slices, mozzarella cheese and breadcrumbs
- Repeat the process ending with homemade tomato sauce
- Finish with pieces of chopped basil, grated mozzarella cheese and breadcrumbs.
- Bake in a preheated oven at 180 degrees for about 15 minutes.
- Serve then 😉😋
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